Metabolism of yeasts and lactic acid bacteria during dough fermentation relating functional characteristics of fermented doughs
Guardado en:
Publicado en: | Revista Española de Ciencia y Tecnología de Alimentos |
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Autor principal: | Mascaros, A. F. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Revista Española de Ciencia y Tecnología de Alimentos v. 34, no. 6 (1994), p. 623-642 |
Materias: | |
Publicación relacionada: | Contenido en:
Revista Española de Ciencia y Tecnología de Alimentos |
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